Show me a party without Nigerian jollof rice and I will show you a carpenter that flies a plane. Jollof is bae, jollof is divine, jollof is the food of the god. Everyday with jolof rice, is a happy day. Nigerian jollof just by itself makes the dream of every party goer come through. The second most poplar reason why people buy aso-ebi for owambe.
When it comes to Nigerian jollof, other jollof take a bow and here is a run-through on how to make this meal we all love
What you need
Parboiled rice
Fresh tomato and thin tomatoes
Chicken (whole chicken, drumsticks or chicken breast)
Pepper and salt (to taste)
Onions
Stock cubes
Thyme
Curry powder
Vegetable oil
Preparation
-Prepare the tomato stew. Hit up oil, fry onions , then add blended tomato, pepper, allow to fry for a while, add your stock cubes, curry and salt to taste.
-Wash your beef or chicken, put in a pot, slice in some onions, add stock cubes, curry, thyme and salt to taste. Allow to cook for a while. then fry on medium heat.
-Wash rice, put in a pot, put some water, then parboil an for some minute. Rinse the parboiled rice and put in a sieve to drain.
How to cook
Put the chicken stock and the tomato stew into a sizeable pot and leave to boil.
Add the drained parboiled rice, curry powder, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up. The rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
Your Jollof rice is ready and ready to go down with fried plantain, vegetable salad or Moin-moin or with all of the above
